About us

From Corporate Life to Artisan Bread: My Journey to Real Bread

After three decades as a marketing executive in the corporate world, I decided it was time to pursue my passion: artisan sourdough bread. Growing up in Madrid, Spain, bread was an essential part of daily life. I was used to walking to the bakery every morning to buy fresh, crusty loaves that were the heart of every meal. In Spain and across Europe, bread is more than food—it’s a tradition. The crispy crust, the soft crumb—it’s the kind of bread that feels alive.

In 2011, I moved from Madrid to Los Angeles, where I experienced a new culture and cuisine, but I couldn’t help missing the bread from back home. In 2013, my journey took me to Amsterdam, where I lived for three years. There, I reconnected with the European bread culture I had grown up with. But in 2016, when my family and I moved to Boston, I realized something was missing. I couldn’t find bread that matched the flavors and textures I loved so much back home. Most of what I found here had soft, chewy crusts—nothing like the bread I grew up with.

One day, while making churros with my wife, the dough didn’t turn out quite right. Instead of tossing it, she suggested repurposing it into biscuits. That moment sparked something in me. I decided to learn how to bake real bread—the kind I missed so much. What started as a small experiment quickly turned into a passion. Armed with books, videos, and countless hours of trial and error, I finally baked my first decent loaf. But I didn’t stop there.

For me, it wasn’t just about making bread—it was about making the best bread. I dove into the world of naturally leavened bread, or as we call it in Spain, Pan de Masa Madre (mother dough bread). I was fascinated by the process of creating a sourdough starter—a living microbial colony of natural yeast and bacteria that transforms flour and water into something extraordinary. I named my starter, cared for it daily, and soon realized it was my best friend in bread baking.

Over the past nine years, I’ve refined my craft, studying at baking schools in both the U.S. and Spain. These experiences deepened my understanding of traditional methods, techniques, and the art of sourdough. I also discovered the health benefits of naturally fermented bread. The slow fermentation process breaks down starches and sugars, making the bread more digestible and nutritious. It’s a stark contrast to the commercial bread loaded with fast-digesting carbs. For many, including those with mild gluten sensitivities, sourdough can be a game-changer.

Today, I bake daily, sourcing organic wheat berries and milling my own flour. The earthy, natural flavors of freshly milled flour take bread to a whole new level. I continue experimenting with recipes, temperatures, and techniques to push the boundaries of what’s possible.

Now, I’m excited to share my passion with others. Through my micro-bakery, I’m bringing back the kind of bread that’s worth celebrating—bread with character, flavor, and a connection to tradition, because everyone deserves real bread.